Description
These Mushroom, Potato & Poblano Tacos will rock your world! A fresh and flavorful taco recipe packed with loads of vegetables and fresh herbs.
Ingredients
Scale
- 4 medium poblano chile peppers
- 3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons finely chopped fresh cilantro
- 1 1/2 tablespoons finely chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 large onion, halved and thinly sliced
- 12 ounces white mushrooms, trimmed and thinly sliced
- 1 clove garlic, minced
- 1/2 cup plain greek yogurt
- Juice of 2 limes
- Freshly ground pepper
- Corn tortillas, warmed, and assorted toppings, for serving
Instructions
- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning until charred all over, about 10 minutes.
- Transfer to a bowl, cover with a plastic wrap and let steam until cool enough to handle, about 10 minutes.
- Scrape off the charred skin; remove the stems and seeds. Cut the poblanos into strips and set aside.
- Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt.
- Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
- Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side.
- Remove and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste.
- Discard the excess oil and wipe out the skillet.
- Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes.
- Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes.
- Stir in the remaining herbs and the garlic; cook 1 minute.
- Add the roasted poblanos, greek yogurt, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes.
- Season with salt and pepper.
- Serve the potatoes and mushroom mixture in tortillas with assorted toppings. {I used avocado & cotija cheese}
Notes
{Recipe slightly adapted from Food Network Magazine}
